Description
This Crispy Brussels Sprouts with Dijon Aioli recipe delivers perfectly roasted or air-fried Brussels sprouts that are tender on the inside and crispy on the outside, paired with a flavorful, tangy Dijon mustard aioli. Quick to prepare and easy to customize, it makes a fantastic side dish or appetizer that’s both delicious and healthy.
Ingredients
Scale
For the Brussels Sprouts
- 1 lb fresh Brussels sprouts, halved or cut into wedges if large
- 1-2 tbsp olive oil
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the Dijon Aioli
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 1 1/2 tbsp Dijon mustard
- 1 tsp minced garlic or garlic powder
- Salt and pepper to taste
- 1/2 tsp fresh chopped or dried parsley
Instructions
- Prepare the Brussels Sprouts: Rinse and trim the Brussels sprouts, then halve or cut into wedges if they are large to ensure even cooking and maximum crispiness.
- Oven Method: Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper, then spread them out evenly on a baking sheet. Bake for 18-20 minutes, tossing halfway through, until the Brussels sprouts are crispy and golden brown on the edges.
- Air Fryer Method: Alternatively, coat the Brussels sprouts with olive oil, salt, and pepper. Place them in a single layer in the air fryer basket and cook at 380°F (193°C) for 6 minutes. Toss the sprouts, then continue cooking for another 5-7 minutes until they are crispy and nicely browned.
- Make the Dijon Aioli: In a small bowl, combine the mayonnaise, olive oil, Dijon mustard, minced garlic (or garlic powder), salt, and pepper. Mix thoroughly until smooth. Chill the aioli in the refrigerator to let the flavors meld.
- Serve: Plate the crispy Brussels sprouts and drizzle or serve with the Dijon aioli on the side. Garnish with fresh or dried parsley for a touch of color and fresh flavor.
Notes
- For extra crispiness, make sure the Brussels sprouts are dry before tossing with oil.
- You can experiment with other seasonings such as smoked paprika or chili flakes.
- Adjust the garlic quantity in the aioli to your taste preference for a milder or stronger flavor.
- If you don’t have Dijon mustard, spicy brown mustard can be a substitute though the flavor will be different.
- Leftover aioli can be refrigerated for up to 3 days.
